Indulge in the elegance of Beef Wellington with Spinach and Puff Pastry, where beef is wrapped in perfection. A true ...

The potatoes can be boiled and sliced, the sour cream mixture stirred together, and the puff pastry rolled out on a baking sheet (cover and refrigerate it until needed).

Place the pastry on a parchment-lined baking sheet and bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the pastry is puffed and golden brown.

Crispy smashed potatoes serve as the crust for this riff on a classic quiche. Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets ...

Fold excess parchment over potatoes and cover pan with aluminum foil. Bake at 350°F until potatoes are tender, about 2 hours. Remove foil from pan, leaving parchment in place.

1 pound ground beef, preferably 85% lean/15% fat; ½ teaspoon onion powder; ½ teaspoon garlic powder; Salt and freshly ground black pepper; Neutral oil (canola oil, vegetable oil) or cooking ...

That’s why pastry chef Rachel Rathgeb leans on sweet potatoes. “We can get them year-round from our farmers, and they’re always great quality,” Rathgeb says.

Also known as Bourekas, they are made of puff pastry filled with delicious stuff, like feta cheese, minced meat, eggplant, mushrooms, mashed potato, spinach and cheese.

Potato pastry is a wonderful way of using up leftover mashed potato, and this savoury tart is delicious hot or cold. Preheat the oven to 200C/400F/Gas 6. For the potato pastry, sift the flour into ...

Fold the pastry into thirds, rubbing off any excess flour as you do so, cover in cling film and place in the fridge for five minutes. Take the pastry from the fridge. Repeat steps 3 and 4 using ...